Orange Chiffon Cake

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 2 1/2 tbsp Orange, zest

• Refrigerated

  • 1 cup Egg whites
  • 6 Egg yolk

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 1/4 cups Cake flour
  • 4 cups Confectioners' sugar
  • 1/2 tsp Cream of tartar
  • 1 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups White sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 15/16 cup Orange juice

• Dairy

  • 1/3 cup Butter

Found on gogogogourmet.com

Description

Ingredients

• 2 ¼ cups cake flour
• 1 ½ cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 5 egg yolks
• ½ cup vegetable oil
• ¾ cup orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1 cup egg whites (from about 8 large eggs)
• ½ teaspoon cream of tartar
• Icing:
• ⅓ cup butter, softened
• 1 ½ tablespoons orange zest
• 1 teaspoon lemon zest
• ¼ teaspoon salt
• 1 egg yolk
• 4 cups confectioners sugar
• 3 tablespoons orange juice
• 1 tablespoon lemon juice

Directions

• Preheat the oven to 325F.
• In a medium sized bowl, add the cake flour, sugar, baking powder and salt. Whisk together and form a well in the middle. Add the egg yolks, oil, juice, zest and vanilla and set aside.
• In a large bowl, add the egg whites and cream of tartar. Using a handheld mixer, beat the egg whites until stiff.
• Using the same handmixer/beaters, mix together the egg-flour-orange bowl until smooth.
• Fold the egg yolk batter into the bowl of egg whites, ¼ at a time.
• Pour into an ungreased 12 angel food/tube cake pan. Bake in the preheated oven for 1 hour, or until a toothpick comes out clean when inserted. Invert pan while cooling. Remove from pan.
• To make the icing: In a large mixing bowl, beat together all frosting ingredients until smooth. Frost cake all around and serve.